Kimchi Pancakes (Kimchi Jeon)

In a medium bowl, whisk together the all-purpose flour, cold water, sugar, and salt until a smooth batter forms.

Add the chopped kimchi and kimchi juice to the batter and mix well to combine.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

Pour half of the batter into the hot skillet, spreading it evenly to form a round pancake about 6-7 inches in diameter.

Cook for 4-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

Remove the cooked pancake from the skillet and place it on a plate. Repeat with the remaining oil and batter for the second pancake.

Serve the kimchi pancakes immediately, optionally with a dipping sauce.